<<Disclaimer: Verify this information before applying it to your situation.>> Vance noted that Scott Adams' site said: >****Maltodextrin is prepared as a white powder or concentrated solution >by partial hydrolysis of corn starch or potato starch with safe and suitable >acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, >must be (per FDA regulation) made from corn or potato. I caution you to understand that USA maltodextrin must be derived from corn or potato, but the enzyme process still might involve the use of barley. I received the following info from a food chemist: Dextrins are made by 2 methods, 1. a physical method using heat and 2. an enzymatic method using amylases. The source for amylases in industry is malted barley or wheat. Maltodextrins are made by a combination of the two methods. Also, celiacs do have and use GF food sources outside of the US, wherein the FDA regs might not apply. Joanne Hameister